Friday, June 29, 2012

Evergreen Methi Rice

Everytime I go the to store I always pick greens and methi leaves are one of my favorite choice.Methi is a wonderfull leafy delight, this simple methi rice preparation is very aromatic tasty and quick to prepare too...adding corn kernels makes it very colorfull and little crunchy. Hope you will enjoy this recipe Ingredients

1 cup tightly packed methi/fenugreek leaves

7 medium size garlic pods

1 tsp jeera/cummin seeds

1/2 cup sweet corn kernels

2 green chillies

1 cup basmati rice

1 tbsp oil

1 tbsp ghee

pinch of tumeric

salt to taste

ProcedureSoak rice with enough water for 30 min,drain the water and then again 1.5 cup water and pressure cook it for 3 whistles.Boil the sweet corn in a microwave by adding enough water for 4 minutes, drain and keep aside.Make a fine paste of methi leaves, garlic, cummin seeds and green chillies and keep aside.Heat oil and ghee in a pan and the above grinded paste and fry nicely on medium flame till oil begins to saturate.Add the sweet corn and fry for 1 minute and then add the rice,salt,turmeric and stir nicely till it blends nicely.Switch off the flame and serve warm with your choice of raitha.

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Cooking has been a journey I began after marriage.
But as the saying goes to win a man's heart you have to go through his stomach.Having seen the joy in my husband eyes I think every women should learn cooking even if it means to go the extra mile.
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